Espresso-chocolate bundt

This old-fashioned cake is an afternoon tea delight. Rich, moist and filled with the wonderful flavour of coffee.
- byBetter Homes and Gardens

16 Aug
2016

Andre Martin

Prep: 15 Minutes-Cook: 50 Minutes-Easy-Serves 10

Ingredients

• Melted butter, to grease

• 90g plain flour

• 70g brown sugar

• 70g unsalted butter, frozen, coarsely grated

• Extra 175g unsalted butter, chopped, softened

• 175g caster sugar

• 3 eggs

• 2 tsp vanilla extract

• 1/4 cup strong black coffee, chilled

• 75g sour cream

• 125g hazelnut meal

• 130g self-raising flour

• 1/2 tsp baking powder

• 1 1/2 cups mini dark chocolate chips

• Double cream, to serve

Method

Preheat oven to 160°C. Grease a 24cm-angel food cake tin. Line the base, side and middle with baking paper. Combine plain flour, brown sugar and grated butter in a bowl and rub using fingertips to form a crumble. Set aside.

Put softened butter and caster sugar in the bowl of an electric mixer and beat with paddle attachment on medium speed for 5 minutes or until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Fold in vanilla, coffee, sour cream and hazelnut meal. Sift in self-raising flour and baking powder, then stir until smooth.

Spread 1/2 the batter into prepared tin. Top with 1/2 the crumble and 1/2 cup of the chocolate chips. Finish with remaining batter, crumble and chocolate chips. Bake for 50 minutes or until a skewer can be inserted and removed cleanly. Serve with double cream.